Method:

Pre-heat the oven to 180°C (fan).

For the pecan crumble topping, mix the 20g of flour, pecan and sugar together. Then add in the roughly cut butter. Mix all these ingredients together using your fingertips, until you have sticky crumbs.

Combine the remaining dry ingredients: sugar, flour, pecans, cinnamon and baking powder. Next, in a separate large bowl, stir the mashed banana, oil and milk, then add in the 2 whole eggs (gently mix it with a fork first). Mix both the dry and wet ingredients well, until you have a smooth mixture

Using a stand mixer, whisk the 2 egg whites on high speed until stiff. Once done, gently fold in the egg whites (in batches) into the mixture.

Pour the combined mixture into a 20cm cake tin lined with a piece of baking sheet. Scatter the crumble topping on top of the mixture and bake for 1 hour, or until a skewer stuck in to the middle comes out clean. About 15 minutes before it is done, check the cake to see if the surface is browning too quickly. If so, cover the cake with an aluminium foil.

Once the cake is baked, leave it aside to cool before serving

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